Chorizo Arepas

with Arugula & Orange Salad

Chorizo is a pork sausage originally from Spain and commonly used in Latin American cooking. In Spain, the chorizo gets most of its bright color from smoked paprika, and in Latin America from smoked chili peppers. These arepas, or corn cakes, are a popular hand-held street food in Colombia, where they’re often grilled or fried and served with chorizo.

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Preheat the oven to 450°F. Wash and dry the fresh produce. Slice both the red and poblano peppers into thin matchsticks. Finely chop the oregano, parsley, and cilantro leaves all together. Peel and mince the garlic until it resembles a paste. Peel the orange with a knife, and slice it crosswise into rounds. Thinly slice the jalapeño. (Remove the jalapeño’s ribs and seeds if you prefer less heat.)

2
Form the arepas:

In a medium bowl, combine the masarepa with 1½ cups of water, and a pinch of salt. Stir until a dough forms. Transfer the dough to a clean work surface, and knead it for about 1 minute until smooth. Form the dough into 4 equal balls and gently flatten them with the palm of your hand into ½-inch thick discs.

3
Cook the arepas:

In a large pan, heat some oil on medium-high until hot. Add the arepas to the pan and cook 4 to 6 minutes per side, or until golden brown. Transfer the arepas to a lightly oiled baking sheet and bake in the oven 13 to 16 minutes, or until cooked through in the middle. Allow them cool for about 5 minutes after they’re done.

4
Cook the chorizo & peppers:

While the arepas bake, in the same pan used for the arepas, heat a little more oil on medium until hot. Add the chorizo and cook 5 to 6 minutes on the first side, or until browned. Add the poblano and red pepper and season with salt and pepper. Flip over the chorizo and cook it with the peppers 6 to 8 minutes, or the peppers are completely softened and the chorizo is cooked through. Remove from the heat and let the chorizo rest for about 5 minutes.

5
Make the chimichurri sauce & the salad dressing:

While the arepas finish baking, combine the cilantro, parsley, oregano, vinegar, and half the garlic paste in a small bowl. Add about 2 tablespoons of olive oil and whisk to combine. Season the sauce with salt and pepper to taste. In a separate small bowl, combine the remaining garlic paste, the juice of the whole lime, and some salt and pepper. Add a little olive oil to make a dressing for the salad. Whisk to combine.

6
Assemble the arepas & dress the salad:

When the arepas are cool enough to handle, slice them in half horizontally. Slice the chorizo on an angle. Place the chorizo slices, peppers, and sliced jalapeños on the bottom halves of the arepas. Drizzle each with a little chimichurri sauce. Top with the other arepa halves. In a large bowl, toss the arugula with the orange slices and a little bit of the salad dressing. Serve the arepas with the arugula and orange salad. Enjoy!

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Chorizo Arepas

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1
Prepare your ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Slice both the red and poblano peppers into thin matchsticks. Finely chop the oregano, parsley, and cilantro leaves all together. Peel and mince the garlic until it resembles a paste. Peel the orange with a knife, and slice it crosswise into rounds. Thinly slice the jalapeño. (Remove the jalapeño’s ribs and seeds if you prefer less heat.)

2
Form the arepas:

In a medium bowl, combine the masarepa with 1½ cups of water, and a pinch of salt. Stir until a dough forms. Transfer the dough to a clean work surface, and knead it for about 1 minute until smooth. Form the dough into 4 equal balls and gently flatten them with the palm of your hand into ½-inch thick discs.

3
Cook the arepas:

In a large pan, heat some oil on medium-high until hot. Add the arepas to the pan and cook 4 to 6 minutes per side, or until golden brown. Transfer the arepas to a lightly oiled baking sheet and bake in the oven 13 to 16 minutes, or until cooked through in the middle. Allow them cool for about 5 minutes after they’re done.

4
Cook the chorizo & peppers:

While the arepas bake, in the same pan used for the arepas, heat a little more oil on medium until hot. Add the chorizo and cook 5 to 6 minutes on the first side, or until browned. Add the poblano and red pepper and season with salt and pepper. Flip over the chorizo and cook it with the peppers 6 to 8 minutes, or the peppers are completely softened and the chorizo is cooked through. Remove from the heat and let the chorizo rest for about 5 minutes.

5
Make the chimichurri sauce & the salad dressing:

While the arepas finish baking, combine the cilantro, parsley, oregano, vinegar, and half the garlic paste in a small bowl. Add about 2 tablespoons of olive oil and whisk to combine. Season the sauce with salt and pepper to taste. In a separate small bowl, combine the remaining garlic paste, the juice of the whole lime, and some salt and pepper. Add a little olive oil to make a dressing for the salad. Whisk to combine.

6
Assemble the arepas & dress the salad:

When the arepas are cool enough to handle, slice them in half horizontally. Slice the chorizo on an angle. Place the chorizo slices, peppers, and sliced jalapeños on the bottom halves of the arepas. Drizzle each with a little chimichurri sauce. Top with the other arepa halves. In a large bowl, toss the arugula with the orange slices and a little bit of the salad dressing. Serve the arepas with the arugula and orange salad. Enjoy!

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